Preheat the oven to 350°F (175°C).
Slice each croissant in half horizontally and set aside.
In a medium bowl, whisk the eggs with salt and black pepper until well combined.
Heat a non-stick skillet over medium heat and spray with non-stick cooking spray.
Add the butter to the skillet and let it melt.
Pour the whisked eggs into the skillet and cook, stirring gently, until scrambled and fully cooked, about 3-4 minutes.
Remove the scrambled eggs from the skillet and set aside.
Assemble each sandwich by placing a slice of cheddar cheese on the bottom half of each croissant.
Top the cheese with one cooked bacon slice, then add scrambled eggs over the bacon.
Place the top half of the croissant over the eggs to complete the sandwich.
Wrap each sandwich tightly in aluminum foil or plastic wrap.
Place the wrapped sandwiches in a freezer-safe bag or container and freeze for up to 3 months.
To reheat, remove the sandwich from the freezer and unwrap it.
Microwave on high for 1-2 minutes or until heated through, or bake in a preheated 350°F (175°C) oven for 15-20 minutes while wrapped in foil.
Serve immediately and enjoy your warm breakfast sandwich.